Preheat the oven to 450°F (to roast the potatoes). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Cut the potatoes into ½-inch cubes. Mince or grate the garlic. On a baking sheet, toss the potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the potatoes are golden-brown, 25-28 min.

Meanwhile, pat the pork dry with paper towels. Sprinkle the pork with the spice blend. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the pork. Cook until the bottom of the pork is golden-brown, 4-5 min.

Reduce the heat to medium-low. Flip the pork over. Cover and cook until the pork is cooked through, 4-5 min. (TIP: Cook to a minimum internal temperature of 160°F.**) Transfer the pork to a plate and cover to keep warm.

Increase the heat to medium. Add a drizzle of oil to the same pan, then the onions. Cook, stirring occasionally, until softened, 4-5 min. Add the garlic, broth concentrate(s), mustard, sour cream, Swiss chard and 1/3 cup water (double for 4 people). Stir until the Swiss chard wilts, 3-4 min. Season with salt and pepper.

When the potatoes are done, add them to the Swiss chard mixture. Stir together until warmed through, 1-2 min.

Divide the potato hash between plates.Top with the pork.